This is one of those 'make do' recipes that I came up with as a result of not having the time nor inclination to mince almost raw pig liver, then mixing it with other ingredients, putting it into casings, poaching the sausage and then lightly smoking them. However, I did desperately feel like some good German Leberwurst. Yes,we do have some amazing German deli specialists in New Zealand, but they re quite a way from where we live, and pricey when going there just for one item.
So, I made a compromise with a Pate that tastes almost just like Leberwurst
200g Pork Liver
200g Pork Mince
100g bacon
1 large onion
1/4 teaspoon mace
1/2 teaspoon each marjoram and thyme
salt and pepper to taste
150g butter
Chop the liver and bacon as finely as possible - In a large bottomed pan, sauté onion in a little oil then add bacon, liver and mince and cook until the liver is just done. Add the mace, thyme and marjoram - season with salt and pepper to taste. Add the butter and allow to melt.
In a blender, blend the mix to your preferred consistency(if you like the smooth Leberwurst, blend your pate mix till smooth)
Pour mix into a serving dish,set to cool in the fridge.
Serve with fresh bread.
Or, as it is a pate, serve with good quality crackers.
So, I made a compromise with a Pate that tastes almost just like Leberwurst
200g Pork Liver
200g Pork Mince
100g bacon
1 large onion
1/4 teaspoon mace
1/2 teaspoon each marjoram and thyme
salt and pepper to taste
150g butter
Chop the liver and bacon as finely as possible - In a large bottomed pan, sauté onion in a little oil then add bacon, liver and mince and cook until the liver is just done. Add the mace, thyme and marjoram - season with salt and pepper to taste. Add the butter and allow to melt.
In a blender, blend the mix to your preferred consistency(if you like the smooth Leberwurst, blend your pate mix till smooth)
Pour mix into a serving dish,set to cool in the fridge.
Serve with fresh bread.
Or, as it is a pate, serve with good quality crackers.
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